Tea Recipes





Tea recipes that will give you the most pleasure out of tea, many different recipes to choose from.

Chart of How I Like My Tea


Aprpicot Tea

10 cloves
2 sticks cinnamon
1/2 cup- sugar
2 No. 2 cans apricot nectar
1/4 cup lemon juice
3 cups black tea

Tie the cloves and cinnamon in cheesecloth and place in saucepan. Add the sugar and 1 cup water and stir until sugar is disolved. Bring to a boil. Add the apricot nectar, lemon juice and tea and bring to a boil. Remove the cheesecloth bag, drain and serve hot.

Mrs Pat Jones, Enid, Oklahoma



Black-Currant Ratafia

6lbs Black currants
4 oz loose black currant herbal tea
1/2 dr. of cloves
1/2 dr. cinnamon
1/2 dr. coriander
7 lbs sugar
3 1/2 pint of water
10 quarts of brandy

Take six pounds of fully rips black currants, 4 ounces of black currant herbal tea, half a drachm of cloves, half a drachm of Ceylon cinnamon, and half a drachm of coriander; bruise the berries, and steep the whole for one month in 10 quarts of brandy; then express the liquor; add a syrup made with seven pounds of sugar and three and a half pints of water, and filter.



Cranberry-Apple Iced Tea

The fruity cranberry flavor in the tea will be stronger if you chill the beverage before pouring it over ice. Pouring hot tea over ice melts the ice and dilutes the tea's flavor.

2 cups water
2 cranberry flavored tea bags
1 cup cranberry-apple juice
1/2 cup apple juice
2 teaspoons of honey
ice cubes

1. Bring water to boil in a medium saucer pan. Add tea bags; remove from heat. cover and steep (let stand) 10 minutes. Remove tea bags, squeezing gently.

2. Combine tea, juices and honey stirring well; cover and chill. Serve over ice. Yield: 4 cups (serving size: 1 cup)



Far East Spiced Tea

1 gallon boiling water
2 stcks cinnamon
3 cloves
2 teaspoons of black tea
1/2 to 2 cups sugar
1 small can frozen orange juice
1 small can frozen lemon juice

Combine the water, cinnamon, cloves and tea in a kettle and boil for 2 minutes. Remove from heat. Add the sugar and stir until desolved. Strain. Add fruit juices and bring to a boil, stirring ocasionally. Serve.

Lucille Sherard, Hartselle, Alabama



Frosty Coffee Shake

Substitute fat-free chocolate ice cream for vanilla to make a mocha shake.

1/2 cup fat-free milk
1 to 2 teaspoons instant coffee granules
1 cup vanilla fat-free ice cream
1/2 teaspoon vanilla extracts
1 cup crushed ice

1. Combine milk and coffee granules, stirring until coffee dissolves.

2. Place ice cream in a blender; add milk mixture and vanilla. Cover and process until smooth, topping once to scrape down the sides. Add enough ice to bring mixture to 2 cup level. cover and process until smooth. Serve immediately. Yield: 2 cups (serving size: 1 cup)



Golden Tea Punch

3 cups boiling water
10 tea bags or 10 teaspoons tea leaves
24 whole cloves
1 (3-inch) stick cinnamon, crumbled
2 1/4 cups lemon juice
1 1/4 cups orange juice
3 cups sugar
1 gallon cold water
Ice
Orange and lemon slices

Pour boiling water over tea bags, whole cloves, and crumbled stick cinnamon. Cover; steep for 5 minutes. Strain and cool. Add lemon juice, orange juice, and sugar, stirring until sugar is disolved. Add cold water. Pour into ice-filled punch bowl. Garnish with orange and lemon slices. yeild: 50 servings



Herb & Spice Tea

3 star anise seeds
1 tbs. fennel seed
1 sticks cinnamon
1 tps cloves
juice of one orange
1 quart boiling water

Combine the ingredients in a teapot and pour the boiling water over them. Allow to steep 45 - 60 minutes. Strain and refrigerate for later use.



Hospitality Tea Punch

2 quarts boiling water
15 tea bags or 5 teaspoons loose tea
2 cups lemon juice
1 quart orange juice
1 1/2 quarts grape juice
2 cups sugar
2 quarts cold water
1 quart ginger ale
Ice cubes

Pour boiling water over tea. Steep for 3 to 5 minutes and remove tea bags, or strain tea leaves. Cool tea. Stir in remaing ingredients except ginger ale and ice. Add ginger ale and ice just before serving. Yeild: 2 gallons



Hot Mint Tea

1 cup (firmly packed) mint leaves
2 tblsp orange pekoe tea
3 cups sugar
1 cinnamon
juice of 8 large lemons

Wash the mint leaves and place in a large saucepan. Add the tea, sugar, cinnamon stick and 1/23 gallon boiling water and cover. Steep for 1 hour, then strain. Add lemon juice and enough water to make 1 gallon liquid and bring to boil. Serve hot. 16 servings.

Mrs. Thomas J. Boyd, Amarillo, Texas



Iced Coffee Freeze

Use a dark roast or specialty coffee for a stronger taste.

1 cup vanilla fat-free frozen yogurt
1 cup fat-free milk
1/4 cup strongly brewed coffee, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extracts
1/2 teaspoon ground cinnamon
1 1/4 cups ice cubes

Combine all the ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Serve immediately. Yield: 4 cups (serving size 1 cup).



Irish Soda Bread Recipe


Irish soda bread add Irish stew to the menu for filling meat or high tea, Irish Breakfast tea or Irish Coffee.

4 cups all-purpose flour, plus 1 tbsp for dusting
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
3 cups dark seedless raisins
1 tbsp caraway seeds
2 eggs lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Heat oven to 350 degrees F. Grease 9- inch round cast-iron skillet or baking pan.
In a large bowl combine 4 cups of flour, baking powder, baking soda, salt, sugar, raisins, and caraway seed.
Blend eggs, buttermilk, and sour cream in a small bowl. Stir into flour mixture until flour is just moistened. Knead dough in bowl, about 10 strokes ( Dough will be very sticky.) Shape in a ball and place in skillet.
Make 4-inch by 3/4-inch deep cut across top of dough. Sprinkle with remaining flour.
Bake 65-75 minutes, or until toothpick inserted in center comes out clean. Cool in skillet 10 minutes. Turn out bread onto wire rack to cool completely.



Party Perfect Eggnog

6 eggs
1/2 cup light corn syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 quarts orange juice, chilled
1/2 cup lemon juice, chilled
1 quart vanilla ice cream
1 quart ginger ale, chilled
Ground nutmeg

Beat eggs well. Mix in syrup, ginger, cloves, cinnamon, and nutmeg, Stir in orange juice and lemon juice. Cut ice cream into chunks the size of small egg; put into a large punch bowl.
Pour ginger ale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. Yield: 6 quarts



Peppermint Angel Food Cake Recipe


Peppermint Angel Food Cake perfect to go with vanilla-scented or Eal Grey tea champange or sparkling cider. Sugar 'n' spice are all that's wanted. Skip the Sandwiches.

1 cup cake flour
2 tbsp cornstarch
1 cup granulated sugar
5 large egg whites
1/2 tsp vanilla extract
1 tbsp finely chopped fresh peppermint

Preheat oven to 350 degrees F. Use nonstick baking paper to line the base of anh ungreased angel food cake pan.
Sift together flour, cornstarch, and a tablespoon of the sugar.
Beat egg whites until stiff. Using a wisk, gradually add the rest of the sugar. Continue to wisk the mixture until very thick.
Fold in flour mixture, vanilla, and mint. Turn into the pan and bake 35 to 40 minutes.
Invert the cake, still in pan, over a tray of ice cubes to cool. Do not unmold until cold.



Raspberry Lemon Tea

6 1/4 cups boiling water
1/2 cup sugar
3 families sized tea bags
1 (10 ounce) package frozen raspberries in syrup, thawed and undrained
1 (6 ounce) can thawed lemonade concentrate, undiluted

1. Combine first 3 ingredients; stir well. Cover and steep 5 minutes. Remove tea bags, squeezing gently.

2. Place raspberries in blender. Process until smooth. Pour pureed berries through a fine sieve over a bowl, reserving liquid. Discard seeds.

3. Combine tea, raspberry liquid, and lemonade concentrate in a large pitcher. Chill. Serve over ice. Yield : 8 cups (serving size: 1 cup)



Relaxing Tea

2 tps fresh chamomile or 1 tps dried chamomile
1 tps anise
1 1/2 cups water

Bring water to a rolling boil, pour over chamomile and anise. Steep for 7 - 10 minutes.



Iced Rose Petal Tea Recipe


Iced Rose Petal Tea, plan on more and heartier fare, because this is really an early supper or high tea.

4 cups boiling water
1 cup red rose petals
1 tea bag

Steep ingredients, then strain. Store in the refrigerator for several days to let flavors develope.



Spice Bags for Warm Winter Drinks

8 sticks of cinnamon, broken into small pieces
2 whole nutmeg, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 cup whole cloves
1/4 cup whole allspice
optional: garnish with cinnamon sticks, slice of orange, lemon peel

Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine. To use, simmer 1 quart of the chosen beverage with one sachet for 20 minutes; ladle into mugs. If desired add a garnish.












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